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This is an old English recipe, dating back to the coronation of Queen Elizabeth II in 1953, and served as part of the celebration buffet.

There have been many versions since, but this one is a great way to use up left over chicken (it also works well with turkey). This is the basic recipe, but feel free to add extra ingredients of your own choice. The addition of diced apricots or peaches makes a fruitier flavor, or capsicums if you want it slightly more spicy.

SERVES: 4
PREPARATION TIME: 15 minutes
COOK TIME: 20 minutes for rice

INGREDIENTS:

1¼ lb of cooked chicken or turkey, diced
2 tsps of mild curry powder (you can add more if you like it spicier)
Juice of 1 lime, plus grated zest
3 oz of mango chutney
4 oz of mayonnaise
2 oz sultanas
6 oz of basmati rice

METHOD:

In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime juice and zest.

Add the chicken or turkey to the sauce and mix well until coated.

Cook the rice as per packet instructions, drain, rinse in cold water and cool.

Mix the sultanas in with the sauce.

Serve on a platter with the chicken in the center and the rice surrounding it.